by @dearkitchen đŸ’šRecipe⠀
Serves: 4⠀
500 g flour⠀
1 sachet dry yeast⠀
½ tsp salt⠀
½ tbsp olive oil + more for coating the dough⠀
300 ml lukewarm water⠀
½ tbsp agave syrup⠀
3 tbsp basil pesto (vegan)⠀
4-5 tbsp hummus (vegan)⠀
½ zucchini⠀
4 dried tomatoes in oil, chopped⠀
a handfull of fresh baby spinach leaves⠀
1 – 2 avocados⠀
1 tbsp roasted sesame seeds⠀
Mix agave syrup, 100 ml of water and dry yeast in a small cup. Leave for a few minutes in a warm spot to activate the yeast.⠀
In a larger bowl mix together flour and salt. Make a whole in the middle, pour in the olive oil and activated yeast mixture. With a fork start mixing the wet ingredients with dry. When it gets too dry, start adding water a few tablespoons at a time.⠀
When a ball starts to form, transfer to clean surface and knead for a few minutes. Add water or flour depending on the dryness of the dough.⠀
Once you get a smooth and stretchy dough, form a bowl, coat in olive oil and leave to double in size for about an hour.⠀
Heat the oven to 230°C and line a two baking sheets with parchment paper.⠀
Divide the dough to 4 smaller balls and form a heart shaped pizza crust from each of them, placing them on the baking sheets – two on each.⠀
Now assemble your pizzas. Spread basil pesto over each pizza, put a few tea spoons of hummus on each and sprinkle with chopped dried tomatoes. Shave the zucchini with a peeler and place a few pieces on each pizza.⠀
Bake one sheet at the time for about 10 minutes or until golden brown on the edges.⠀
Leave to cool for a few minutes, now garnish with spinach leaves, sliced avocado and sprinkled with sesame seeds. Serve immediately.⠀
The pizza is also very tasty when cold, but I wouldn’t recommend reheating. Enjoy! 

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